How To Make Oat Milkjump to recipe
Friends! Before we get into How to Make Oat Milk, I know I’ve been MIA on here for the past month, however I’ve been very active over on my Instagram stories about what I’ve been up to, the delays in posting and all that jazz.
After my last post (The Green Goddess Salad With Roasted Chickpeas) I was getting ready for my 10 day family vacation. We were all set and ready to but things took a turn for the worst when we got to our rented home which we found through VRBO. It looked like a crack house. Blood stains on the couch and lamp. Dirt and mold in the freezer. Rusty exposed nails hanging out of the ceiling and out of the bathroom window, which was sealed shut with dirt by the way. But I don’t want to get all heavy about it here so if you want to know the full story like what happened with the home owner, what VRBO did to help or not help, and if we got our money back, just head over to my Instagram and watch the full story in my highlights. First watch the highlight named VRBO, then watch the highlight named VRBO Update. I have pictures and all!
Now lets get to talking about my new obsession – – Oat Milk. It’s my new fave. I never really paid attention to oat milk as I always go towards almond milk or banana milk but oat milk in my coffee is a legit game changer. I honestly wish I knew about this back in 2013 when I first went plant based and switched from drinking my coffee with 3 sweet n low’s and cream to almond milk.
Needless to say it was quite a hard transition back then because almond milk doesn’t make coffee nearly as creamy as half and half. And other milks like hemp curdle up and sink right to the bottom. The only thing I found that was somewhat equal to the creaminess of half and half was a soy creamer. Which I still love but it’s not made with the best of ingredients.
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Making your own oat milk is going to be a complete victory for you. It’s so super easy. You can sweeten it up to your liking and make it vanilla, hazelnut, basically any flavor you want. How I stumbled upon using oat milk (like everyday now) was when I was down at the beach with my fam and we stopped at a local coffee shop. I only drink decaf now because I love the coffee taste but the caffeine gives me the jitters. Anyway, I was ordering my Iced Decaf Almond Milk Latte when I asked the barista if she happened to have vanilla almond milk because the vanilla tends to be sweeter. She said no but suggested oat milk and told me it was naturally sweet so I was like what the heck and said yea.
When she handed it to me it looked like half and half and I asked her “Are you sure this is oat milk?” in which she replied “Yes!”. I tasted it and from that point on fell in love and knew I had to make this myself. I still can’t believe how easy it is, like seriously, the easiest. That’s when I knew I had to do a post on how to make oat milk to share this amazingness with everyone.
How to Make Oat Milk
Before we get started though I wanted to mention you can absolutely soak your oats before hand and you can definitely use gluten free oats. You can soak them over night or a half hour before making oat milk. This is not necessary but a lot of people like to soak oats ahead of time to relieve the amount of phytic acid. Phytic acid inhibits proper absorption of minerals link zinc and iron. When you soak oats, you increase the digestibility of them. This enables the nutrients found in the grain to be better absorbed by your body. This is overall better for your digestive system too. Be sure to rinse and drain oats after soaking.
It’s legit all of 5 ingredients: rolled oats, water, vanilla, salt, coconut sugar (you can use dates or maple syrup too). I’ve seen other bloggers use dates and maple syrup, two of my other faves but I decided to go with coconut sugar to test it out and clearly it was a success. I made 4 milk jars full of oat milk and I use it everyday. The recipe that’s posted below makes a ton so you can just cut in half to make less.
Another thing I noticed when making this was that you don’t have to go crazy squeezing it out with a cheesecloth like I did. You can pour it through a large mesh strainer to get out the pieces of the oat still left. And if you don’t mine the oat pieces you can skip that part all together. Also a tip I read from Dana over at MinimalistBaker was not to overrun the milk because then it will get gummy. I totally knew what she meant by that because that consistency reminds me of when I make overnight oats and it has like a gummy texture. So don’t over run it. I run mind for 10-15 seconds and its good to go.
You are definitely going to enjoy this easy recipe. I’d love to know what dairy free creamers are your go to. What is your fave for coffee and what your dairy milks of choice? Leave it in the comments below!
How To Make Oat Milk
- 2 cups rolled oats
- 6 cups water
- 1/2 tbsp vanilla extract
- 4 tbsp coconut sugar
- pinch of salt
- Place all ingredients into a blender and run for about 10-15 seconds. Taste and adjust sweetness to your liking.
- Over a large bowl pour oat milk through large mesh strainer (or cheesecloth if you prefer) to remove any remaining oat pieces.
- Store milk in mason jars. Keeps well in the fridge for up to 5 days. Before using give it a good shake or stir. Use in coffees, over cereals or granola, in smoothies, ice creams and more! Enjoy!
- The time does not a lot for soaking. If you soak your oats before hand you can do it overnight or a half hour before making oat milk. Be sure to rinse and drain the oats after soaking.
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Try adding a small handful of cashews and agave as a sweetener it’s amazing 😉
Um, that sounds delicious, thanks!
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Do you do anything will all the leftover oats?
I didn’t as they were stuck in my cheesecloth and strainer. Some say you can save it and make cookies with it but I rather use fresh oats for that.